Pasta with Morels, Ramps, Asparagus & Goat Cheese

Pasta with Morels, Ramps,Asparagus & Goat Cheese

This homage to Spring is adapted from one in Gourmet Magazine. For
our version, we use ramps, which, when
combined with the morels, give the sauce that
characteristic "edge" that comes from using wild
ingredients. A wild dish like this needs a robust red
wine, something dry and rough that brings your palette
wide awake.